Best Pennsylvania Dutch Pork and Sauerkraut Crock Pot Recipe

Few dishes evoke the heartiness and comforting flavors of traditional Pennsylvania Dutch cuisine like pork and sauerkraut. This slow-cooked classic combines tender pork with tangy sauerkraut and a hint of apple sweetness to create a deeply flavorful, melt-in-your-mouth dish that is perfect for family dinners or special gatherings. Utilizing a crock pot (slow cooker) allows the pork to absorb the savory and tangy flavors while achieving ultimate tenderness, making it an ideal recipe for busy households or anyone looking for a hands-off cooking solution.

This article provides a complete guide to preparing this timeless dish, including ingredients, step-by-step instructions, helpful tips, and frequently asked questions to ensure success.

Introduction to Pennsylvania Dutch Pork and Sauerkraut

The Pennsylvania Dutch are renowned for their hearty, flavorful, and comforting dishes, many of which incorporate pork and fermented foods like sauerkraut. Sauerkraut is rich in probiotics and lends a distinct tanginess that perfectly complements the richness of pork. When cooked low and slow in a crock pot, the flavors meld beautifully, producing a dish that is both aromatic and deeply satisfying.

Pork and sauerkraut is versatile and forgiving, making it a fantastic choice for both beginners and seasoned home cooks. With minimal prep time and a long, slow cooking process, you can achieve restaurant-quality flavor with ease. This recipe can also be customized with apples, onions, or even a touch of brown sugar to suit your personal taste preferences.

Ingredients

The following ingredients yield approximately 10 servings of hearty, flavorful Pennsylvania Dutch pork and sauerkraut:

• 4 lbs boneless pork loin or pork tenderloin
  (Boneless pork shoulder can be substituted; bone-in cuts may be used but remove bones before serving.)
• 1 medium yellow onion, thinly sliced
• 32 oz sauerkraut, including the brine (juice)
• 1 tbsp apple cider vinegar or white vinegar
• 1 medium Macintosh apple, peeled, cored, and chopped
  (Granny Smith apples or other tart varieties work well. Apple juice or 2 tablespoons brown sugar can be used as a substitute.)
• Salt and pepper to taste

Optional serving suggestions: mashed potatoes or egg noodles for a complete meal.

Equipment Needed

To prepare this recipe, you will need:

• 8-quart Crock Pot or slow cooker
• Sharp knife and cutting board for slicing onions and chopping the apple
• Measuring spoons for vinegar and seasonings
• Tongs or fork for handling the pork
• Serving platter and utensils

Step-by-Step Preparation Method

1. Prepare the Pork

Begin by seasoning the pork loin or tenderloin generously with salt and pepper. This initial seasoning ensures the meat has a well-rounded flavor base before cooking.

Place the pork fat side up in the bottom of the crock pot. If your cut of pork slightly touches the sides of the slow cooker, don’t worry—it will shrink slightly as it cooks and still produce excellent results.

2. Add the Sauerkraut

Pour the sauerkraut along with its brine evenly over the pork. The sauerkraut juice is key because it helps tenderize the meat while infusing it with tangy flavor. This step allows the pork to slowly absorb the sauerkraut’s distinctive taste while cooking.

3. Add Vinegar for Flavor Balance

Add 1 tablespoon of apple cider vinegar or white vinegar to the crock pot. This step adds extra acidity to balance the richness of the pork. If you prefer a sweeter flavor, consider substituting 1/4 cup apple juice or 2 tablespoons of brown sugar. The fruity notes will complement the pork and tangy sauerkraut perfectly.

4. Layer Onions and Apples

Top the sauerkraut and pork with thinly sliced yellow onions and chopped apple. The onions add aromatic sweetness, while the apple contributes a gentle, fruity flavor that balances the tangy sauerkraut. Using tart apple varieties like Macintosh or Granny Smith ensures the flavor doesn’t overpower the dish.

5. Slow Cook the Pork

Cover the crock pot and set it to low heat. Allow the pork and sauerkraut to cook slowly for 8–9 hours. During this time, the flavors will meld beautifully, and the pork will become tender enough to shred easily with a fork.

If possible, stir the contents once midway through cooking to ensure even flavor distribution and to prevent sticking at the bottom.

6. Check for Doneness

The pork is fully cooked when it is tender, easily shreddable, and has absorbed the tangy, savory flavors of the sauerkraut and apple mixture. Remove from the slow cooker carefully to maintain its structure for serving.

7. Serve and Enjoy

Serve your Pennsylvania Dutch pork and sauerkraut hot, ideally with a side of mashed potatoes, egg noodles, or roasted vegetables. This dish also tastes great reheated the next day, as the flavors deepen overnight.

Tips for Perfect Crock Pot Pork and Sauerkraut

• Sauerkraut selection: Use refrigerated bagged sauerkraut with brine rather than jarred for a fresher flavor.
• Pork choice: Boneless pork shoulder provides more fat and moisture if you prefer a richer dish, while pork tenderloin or loin produces leaner results.
• Adjusting sweetness: Add brown sugar or apple juice for a sweeter variation.
• Apple variety: Tart apples work best, as their flavor contrasts nicely with the tang of the sauerkraut.
• Onion substitution: White or Vidalia onions may be used instead of yellow onions for a slightly milder flavor.

Nutritional Information (Approximate)

Each serving contains:

• Calories: 271 kcal
• Protein: 42 g
• Fat: 8 g (Saturated: 2 g, Polyunsaturated: 1 g, Monounsaturated: 3 g)
• Cholesterol: 114 mg
• Carbohydrates: 7 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 689 mg
• Potassium: 869 mg
• Vitamin A: 26 IU
• Vitamin C: 15 mg
• Calcium: 40 mg
• Iron: 2 mg

Note: Sodium levels may vary depending on the brand of sauerkraut used and added salt.

Serving Suggestions

Pennsylvania Dutch pork and sauerkraut is versatile and pairs well with a variety of side dishes. Consider:

• Mashed potatoes: A classic pairing; creamy potatoes balance the tanginess of the sauerkraut.
• Egg noodles: Absorb the rich cooking juices beautifully.
• Roasted root vegetables: Carrots, parsnips, and potatoes provide a hearty complement.
• Fresh bread or rolls: Use the sauce as a dipping condiment.

This dish is ideal for family dinners, holiday gatherings, or Sunday lunches. It can also be served buffet-style at parties, as it reheats well and holds its flavor overnight.

Variations to Try

• Spiced Pork: Add a pinch of caraway seeds, paprika, or smoked paprika for additional flavor depth.
• Sweet and Sour Style: Increase the apple juice or brown sugar for a slightly sweeter profile.
• Vegetable Boost: Add sliced carrots, bell peppers, or celery to the slow cooker for added nutrition and flavor.
• Mini Portions: Use smaller cuts like pork chops or shoulder medallions for individual servings.

Frequently Asked Questions

1. Can I use bone-in pork?

Yes, bone-in pork chops or shoulder can be used, but be careful when serving. Remove bones before plating, as the cooking time may remain the same but will require slightly more care in shredding.

2. Can I make this dish in advance?

Absolutely. It tastes even better the next day, as the flavors continue to meld. Store in the refrigerator and reheat gently on the stovetop or in a low oven.

3. Can I use jarred sauerkraut instead of bagged?

Yes, but bagged sauerkraut with brine tends to be fresher and less vinegary. Adjust seasoning as needed.

4. What if I want a sweeter dish?

Add 1/4 cup apple juice or 2 tablespoons brown sugar to balance the tanginess of the sauerkraut.

5. Can I cook this on high in the crock pot?

Yes, but the pork may not be as tender as slow cooking on low. If using high, reduce the cooking time to approximately 4–5 hours and check frequently.

6. Which apple varieties work best?

Tart apples such as Granny Smith or Macintosh provide the best contrast to the sauerkraut. Sweet apples can be used, but the dish may become overly sweet.

7. How do I store leftovers?

Refrigerate in an airtight container for up to 3–4 days. For longer storage, freeze portions for up to 2 months.

Conclusion

This Pennsylvania Dutch Pork and Sauerkraut Crock Pot recipe is a quintessential comfort food dish that celebrates the flavors of traditional German-American cuisine. With tender pork, tangy sauerkraut, sweet apples, and aromatic onions, it delivers a harmonious balance of savory, sour, and slightly sweet flavors.

Its slow-cooked preparation ensures maximum tenderness and flavor development, making it perfect for busy cooks who want a hands-off, satisfying meal. Whether served over mashed potatoes, egg noodles, or roasted vegetables, this dish is sure to become a family favorite and a staple for holiday or weekend dinners.

By following the tips, variations, and FAQs provided, you can customize the recipe to your preference, ensuring perfect results every time. Give this classic a try, and experience the authentic taste of Pennsylvania Dutch comfort cooking right in your own kitchen.

Print